The effect of natural fermented milk in the protection of liver from cancer

Authors: Rayes, Amna A.H.; El-Naggar, Sabah M.M.; Mehanna, Nayra Sh.

Source: Nutrition & Food Science, Volume 38, Number 6, 2008 , pp. 578-592(15)

Publisher: Emerald Group Publishing Limited

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Abstract:

Purpose - The purpose of this paper is to evaluate the protective effect of natural fermented milk (NFM) against liver cancer. Design/methodology/approach - Five types of NFM were collected from different places around Makka. The natural flora which present in them were studied and certain types which contain <IT>Lactobacillus</IT> spp. and <IT>Bifidobacterium</IT> spp. strains were selected to be used in the research. The nutritional experiment was carried out on 20 Albino mice divided into four groups. The first group (A) was control (not fed on NFM). The second (B) and third (C) groups were fed daily on (NFM) for two weeks. The final group (D) received basal diet only for four weeks, but after two weeks the third and fourth groups were treated orally by one dose of toxic mutagen (0.25?mg/mouse). The quality of life was measured by: specific strain count in stool; histopathological and histochemical studies on liver; and lymphocytic count. Findings - Cow's milk which contains <IT>Lactobacillus</IT> spp. and <IT>Bifidobacterium</IT> spp. has a protective effect depending on its anti-microbial properties. Also it enhances the endogenous intestinal probiotic bacteria that have several beneficial effects (i.e. detoxification and antigen toxicity) and stimulation of immune modulator cells. Originality/value - The paper evaluates the protective effect of natural fermented milk (NFM) against cancer of the liver.

Keywords: Diet; Diseases; Milk

Document Type: Research article

DOI: http://dx.doi.org/10.1108/00346650810920196

Publication date: 2008-10-31